Description
This Lemon Garlic Spatchcock Chicken is a vibrant and flavorful dish featuring a whole chicken flattened for even cooking, seasoned with a zesty lemon garlic butter and a mix of fresh herbs. The result is a juicy, tender chicken with crispy skin, perfect for a delightful main course.
Ingredients
Units
Scale
Chicken
- 4-5 pound whole chicken
- Salt and pepper to taste
Lemon Garlic Butter
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- Zest and juice from 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Additional lemon slices for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken evenly.
- Prepare Chicken: Remove the backbone of the whole chicken using kitchen shears or a sharp knife and flatten it by pressing down firmly on the breastbone to spatchcock the bird. Pat dry with paper towels.
- Season Chicken: Generously season both sides of the chicken with salt and pepper.
- Make Lemon Garlic Butter: In a small bowl, combine softened unsalted butter, minced garlic, lemon zest, lemon juice, chopped parsley, rosemary, and thyme. Mix until well incorporated.
- Apply Butter Mixture: Gently loosen the skin of the chicken and spread the lemon garlic butter underneath the skin as well as over the top, ensuring an even coating.
- Roast Chicken: Place the chicken skin side up on a roasting pan or rimmed baking sheet. Roast in the preheated oven for about 60 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crisp and golden.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
- Serve: Garnish with additional lemon slices and fresh herbs if desired. Carve and serve warm.
Notes
- Spatchcocking the chicken allows it to cook evenly and reduces cooking time.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- For extra crispy skin, pat the chicken dry before applying butter and seasonings.
- Fresh herbs can be substituted with dried herbs if fresh are unavailable; use about one-third the amount.
- Leftover chicken can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 384 kcal
- Sugar: 0.04 g
- Sodium: 104 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 27 g
- Cholesterol: 129 mg
